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This Nutella Cookie Pie is not here to behave. It is thick, gooey, unapologetically rich, and basically dares you to pretend you are only having one slice. Crisp golden edges, a soft and chewy centre, and a generous layer of warm Nutella hiding inside like the best kind of secret, much like these gooey chocolate s’mores crepes when you want another over the top Nutella dessert.
It bakes up like a cookie, slices like a pie, and eats like a full dessert moment. Grab a spoon, add ice cream if you are feeling fancy, and accept the fact that this is not a quiet, polite dessert. It is loud, indulgent, and absolutely worth it.
Table of Contents
- Why People Lose Their Minds Over This Cookie Pie
- Let’s Talk Ingredients (Nothing Fancy, Just Smart)
- Feeling Extra? Here Are Some Fun Add Ins
- How To Make This Nutella Cookie Pie
- Tips That Will Save You From Cookie Regret
- Recipe FAQ’s
- Watch Me Make This Nutella Cookie Pie On Video!
- Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie (Pizookie) Recipe
Why People Lose Their Minds Over This Cookie Pie
This Nutella Cookie Pie works because the cookie dough is thick enough to hold everything together while still staying soft right where it counts. You get crisp edges that bake up beautifully, with a centre that stays gooey and rich instead of dry or crumbly.
That layer of Nutella in the middle is what turns this into a proper nutella stuffed cookie pie. It melts just enough as it bakes, creating a warm, silky centre that makes every slice feel like a cookie with Nutella filling you actually want to savour. If you love that gooey, hidden center, you also have to try this warm chocolate chip skillet cookie with cheesecake filling.
Let’s Talk Ingredients (Nothing Fancy, Just Smart)
This Nutella Cookie Pie is made with simple pantry staples and a generous scoop of Nutella for that gooey center we all love, I even celebrate World Nutella day with a collection of the best recipes. Here are a few of the key ingredients that make this nutella stuffed cookie pie truly special:
- Butter: Softened butter gives the dough richness and helps create those golden edges with a soft, chewy centre.
- Brown Sugar: Adds moisture and that irresistible chew that keeps the cookie thick instead of cakey.
- Nutella: The star of the show, creating that molten centre that turns this into a nutella cookie cake rather than a regular cookie.
- Chocolate Chips: Extra chocolate throughout the dough because restraint has no place here.
Note: Please see recipe card at the bottom for full ingredients list with measurements.
Feeling Extra? Here Are Some Fun Add Ins
The base recipe is already doing a lot, but if you feel like playing around, these add ins and swaps slide right in without causing chaos.
- Dark Chocolate Chips: Perfect if you love a deeper chocolate flavour with less sweetness.
- Chopped Hazelnuts: Add crunch and lean fully into that chocolate hazelnut situation.
- Peanut Butter: A great swap if Nutella is not your thing or you are feeling nostalgic.
- Gluten Free Flour: A good cup for cup blend works well and keeps the texture on point.
How To Make This Nutella Cookie Pie
- Prepare Your Skillet: Preheat your oven to 350°F (175°C). Line a 9-inch cast iron skillet or pie dish with baking or parchment paper and set it aside.
- Make the Dough Base: In a large bowl, whisk together the softened butter, both sugars, and vanilla until light and creamy. Add the egg and mix until combined.
- Add Dry Ingredients: Stir in the flour, baking soda, and salt until just combined. Fold in half of the chocolate chips, then spoon half of the cookie dough into the prepared skillet and spread it out evenly.
- Melt and Layer Nutella: Microwave the Nutella for about 30 seconds until it’s smooth and pourable. Spread it over the cookie dough, leaving a 1-inch border around the edges.
- Add Remaining Dough: Top the Nutella layer with the remaining cookie dough, smoothing it out with the back of a spoon or your fingers. Sprinkle the top with the rest of the chocolate chips.
- Bake and Cool: Bake for 25–30 minutes for a gooey Nutella Cookie Pie. For a firmer texture, cover with foil and bake for an additional 10 minutes. Let cool for 10 minutes before serving.
For a cozy, balanced meal, serve this Nutella Cookie Pie after something savory and hearty. Try Creamy Beef Stroganoff With Mushrooms, tender beef in a rich, creamy sauce that pairs beautifully with the sweet, gooey dessert.Or go bold with Hearty Creole Jambalaya, loaded with sausage, shrimp, and spices. Both dishes bring comfort and flavor that make this nutella stuffed cookie pie the perfect finish. For an extra treat, enjoy a warm mug of my Peanut Butter Hot Chocolate on the side, its creamy sweetness matching the rich Nutella perfectly.
Tips That Will Save You From Cookie Regret
- If your dough feels too soft, chill it briefly. This helps keep the layers defined and stops spreading.
- Warm the Nutella just enough to spread easily. Too hot and it will melt straight into the dough instead of staying gloriously thick.
- Pull the cookie pie out while the centre still looks slightly underdone. It will finish setting as it cools and stay gooey.
- Let it rest for at least 10 minutes before slicing unless you enjoy molten cookie chaos. No judgement either way.
Recipe FAQ’s
To keep the cookie with Nutella filling gooey, reheat slices in the microwave for about 15–20 seconds. You can also warm the whole pie in the oven at 300°F (150°C) for 10–15 minutes.
Absolutely. A pie dish works just as well as a cast iron skillet. The edges might be slightly softer, but the Nutella cookie pie will still bake up beautifully.
Yes! If you prefer, you can use a refined sugar-free Nutella alternative or your favorite chocolate-hazelnut spread.
Watch Me Make This Nutella Cookie Pie On Video!
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Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie (Pizookie)
Ingredients
- 1/2 cup butter softened
- 1/2 cup light brown sugar lightly packed
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 egg large
- 1 cup flour all purpose or plain flour
- 1/2 teaspoon baking soda
- 1/3 teaspoon salt
- 1/2 cup dark/semi-sweet chocolate chips
- 1/2 cup nutella melted, or this Refined Sugar-Free Nutella Spread
Instructions
- Preheat oven to 350° F | 175°C. Line a 9″ cast iron skillet (or pie dish) with baking/parchment paper and set aside.
- In a large bowl, whisk the butter, sugar and vanilla until light and creamy. Whisk in the egg until combined. Add the flour, baking soda and salt, and mix the dry ingredients into the wet until just combined. Fold in half of the chocolate chips and spoon 1/2 the cookie dough onto the prepared baking sheet.
- Melt the Nutella in the microwave for 30 seconds until it becomes thinner in consistency.
- Spread the Nutella over the cookie dough in the skillet evenly to 1-inch of the edges. Top with remaining cookie dough, smoothing the layer with the back of a metal spoon (and your fingers if you need to). Sprinkle with remaining chocolate chips.
- Bake in preheated oven for 25-30 minutes for a gooey cookie, or cover after 30 minutes with aluminium foil and bake for a further 10 minutes for a ‘set’ cookie. Cool for about 10 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Seems you are serving warm, is it ok to eat the next day at room temp? Was thinking of taking in to work there is only a microwave to heat it up there…
Hi Tess! Yes it’s completely fine the next day. Refrigerate it over night if possible and microwave to heat it up works fine! Please let me know how you go if you try this. What a perfect office treat. Xx
Hi Karina,
Your recipe looks simply amazing, I was wondering if I could just go the lazy route and buy the ready to bake cookie dough that you can get from the super market? Only because I have a birthday that I’m going to be making it for and don’t really have the time.
Thanks in advance,
Belinda.
Yes definitely I love th lazy route and it’s totally acceptable and do-able! Xxx
Your cookie game is on point, girl! These look beyond awesome and that sea salt on top completely melts my heart! Love!
Aw thank you! I maybe have a little too much cookie game lately lol! Xx
Argh! Auto correct messed with my email; trying again
Hi, Karina
I’d love to make this delish recipe and post a photo on my insta account. I just started it and everything I post is something I’ve made myself from recipes I adapt from things I’ve read or from my imagination, with help from an experienced cook (aka mum!) Lots of my food is trial and error, trying to copy things I’ve eaten at expensive cafes. Nutella (Choc & nuts) is an absolute fave of mine; I basically run to eat!
I read you’d like to be asked before one of your recipes is used, and I’d be happy to credit you via your instagram name, if that’s ok with you? Please let me know if that’s enough. I always give full ingredient lists.
@fitfastfoods
Thanks!
Hi Carolena. Thank you for your comment! It’s great you’d like to share your image of this cookie! That’s wonderful, I can’t wait to see it! But please do not share the recipe. Most of my followers send people to my instagram @cafedelites for the full recipe, as it’s a breach of Instgram Terms of Service to copy recipes into posts. 🙂 Thanks again! Makes sure you tag me #cafedelites for a chance to be featured on my page!
This looks amazing! Definaltly going to try and recreate this with my own cookie recipe and post it to my blog! Will give credits of course x
Wonderful I can’t wait to see it!
Oh sorry I just read properly and just realized it is baked in the oven lol
Pls ignore my previous question, silly me asking even before reading the whole recipe properly 🙂
I will make into 16 cookies with reduction in baking time. Thks 🙂
Hey Alice! Sounds great hun! Haha and no worries… I hope you enjoy them! Xx
Hi Karina, I’ve been silently admiring ur blog and wantto try this cookies for my kids.
Can I bake inthe oven? And can I shape into smaller cookies instead?
Thks! 🙂
Hi sorry, i noticed you have a slash between sweetener and sugar. Does that mean we have to put both in or can we choose a sugar or a sweetener? Thanks zz
Hey Vinuri! Yes it means you can use either sugar or a sweetener of your choice! I hope you enjoy this one! It’s a keeper and highly addictive 🙂
what natural sweetner do you reccommend using? (i dont cook cookies often) so i’m not sure which will be best!
Hi! It depends where you are in the world, but I generally use one that contains Stevia in it. But you can also use normal sugar. If you try it, please let me know how you go! xx